Effects of Selected Inoculants on Chemical Compositions and Fermentation Indices of Rye Silage Harvested at Dough Stage

Lee, Seong Shin; Paradhipta, Dimas Hand Vidya; Joo, Young Ho; Lee, Hyuk Jun; Kwak, Youn Sig; Han, Ouk Kyu; Kim, Sam Churl

doi:10.5333/kgfs.2018.38.2.99

Cited by 1 publication

(7 citation statements)

References 29 publications

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“…Also, Auerbach and Theobald (2020) confirmed a lower acetic acid content (P <0.05) in an experimental variant of the rye silage. In contrary, the results from Lee et al (2018) showed that the acetic acid content of the treated silage increased, although not significantly (P >0.05). According to the results by Paradhipta et al (2020), the content of lactic and acetic acid increased (P <0.05) after the treating rye silage with he LAB.…”

Section: Resultsmentioning

confidence: 67%

“…In the rye silage with the addition of a biological additive, a statistically significant (P <0.05) higher dry matter content was found (Table 1). However, Kim et al (2017), Lee et al (2018) and found a lower dry matter content compared to control silage after the ho LAB application. Consistent with Haag et al (2016), Choi et al (2015Choi et al ( , 2016Choi et al ( , 2017 and a statistically significant (P <0.05) higher concentration of lactic acid was recorded in silages with additive compared to untreated silage.…”

Section: Resultsmentioning

confidence: 80%

“…The positive effect of ho LAB on fermentation parameters of rye silages was also confirmed (Kim et al, 2017;Choi et al, 2015Choi et al, , 2016Haag et al, 2016. According to the results of several studies (Haag et al, 2016;Kim et al, 2017;Morais et al, 2017;Lee et al, 2018;Paradhipta et al, 2020;, the use of heterofermentative LAB ( he LAB) strains increased the concentration of acetic acid and decreased the content of lactic acid, while the pH value decreased compared to the control silage. While Paradhipta et al (2020) and Joo et al (2017) achieved positive results in the chemical composition of silage using he LAB, Kim et al (2017) and Lee et al (2018) found an adverse effect. However, in all of these studies, in vitro digestibility increased.…”

Section: Introductionmentioning

confidence: 64%

“…The effect of biological additive on the fermentation quality of whole-crop rye silage survival of pathogens, to maintain the nutritional quality of feed and to improve the fermentation of silage. The use of inoculants also improves nutrient digestibility (Lee et al, 2018). Several studies have shown that the application of homofermentative LAB strains can positively affect the content of crude protein, neutral-detergent fiber and acid-detergent fiber depending on the amount of inoculant (Choi et al, 2015(Choi et al, , 2016Kim et al, 2017;Lee et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have shown that the application of homofermentative LAB strains can positively affect the content of crude protein, neutral-detergent fiber and acid-detergent fiber depending on the amount of inoculant (Choi et al, 2015(Choi et al, , 2016Kim et al, 2017;Lee et al, 2018). The positive effect of ho LAB on fermentation parameters of rye silages was also confirmed (Kim et al, 2017;Choi et al, 2015Choi et al, , 2016Haag et al, 2016. According to the results of several studies (Haag et al, 2016;Kim et al, 2017;Morais et al, 2017;Lee et al, 2018;Paradhipta et al, 2020;, the use of heterofermentative LAB ( he LAB) strains increased the concentration of acetic acid and decreased the content of lactic acid, while the pH value decreased compared to the control silage. While Paradhipta et al (2020) and Joo et al (2017) achieved positive results in the chemical composition of silage using he LAB, Kim et al (2017) and Lee et al (2018) found an adverse effect.…”

Section: Introductionmentioning

confidence: 99%

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The effect of biological additive on the fermentation quality of whole-crop rye silage

Kalúzová

2021

Acta fytotechn zootechn

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The aim of this research was to find out the changes in fermentation parameters of whole-crop rye silage after adding the biological additive. Two variants of rye silage were used in the experiment: variant C (control without additive) and variant A (silage with the addition of additive). The wilted whole-crop rye was treated with strains of lactic acid bacteria (Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis 1.25•10 11 CFU g -1 ) in a dose of 2 g of additive + 25 ml of water per 1 ton of matter. Both silage variants were ensiled with a vacuum pack device and after 2 months of storage, average samples were taken to determine the dry matter content, fermentation products, acidity of water extract, pH and the degree of proteolysis by appropriate methods. Treatment of rye silage with a microbial silage additive affected the quality of rye silage by a statistically significant (P <0.05) higher content of lactic acid and acidity of water extract. The lower content of acetic acid, alcohols, pH value and the degree of proteolysis were also statistically significant (P <0.05). The results confirmed the positive effect of the addition of Pediococcus acidilactici, Lactobacillus paracasei and Lactococcus lactis on the quality of the fermentation process of rye silage.

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Section: Resultsmentioning

confidence: 67%